Description
A nourishing and hearty dish featuring tender grilled chicken, roasted sweet potatoes, and a mix of greens. Topped with a creamy dressing, this balanced meal is perfect for a cozy dinner for two.
Ingredients
For the Chicken and Sweet Potato Bowls:
- 2 boneless, skinless chicken breasts (around 6 oz each)
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil (for roasting sweet potatoes)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup mixed greens (such as spinach or arugula)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup sliced red onion (optional)
- 1 tablespoon fresh cilantro or parsley (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
Start by preheating your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. In a medium mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper. Make sure all the sweet potatoes are evenly coated with the oil and spices.
Spread the seasoned sweet potato cubes evenly on a baking sheet. Place the baking sheet in the preheated oven and roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized. Halfway through cooking, flip the sweet potatoes to ensure they roast evenly.
While the sweet potatoes are roasting, prepare the chicken. Season both sides of the chicken breasts with salt, pepper, and a sprinkle of smoked paprika for added flavor.
Heat a small amount of olive oil in a skillet over medium heat. Once the skillet is hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). The outside of the chicken should be golden brown and slightly crispy.
Once the chicken is cooked, remove it from the skillet and allow it to rest for a few minutes before slicing it into strips or bite-sized pieces.
In a small mixing bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Continue whisking until the dressing is smooth and well-combined. Taste the dressing and adjust the seasoning if necessary, adding more salt, pepper, or honey to taste.
Once the sweet potatoes are done roasting, remove them from the oven and set them aside to cool slightly. In two individual bowls, layer a handful of mixed greens as the base. Top the greens with the roasted sweet potatoes and sliced chicken. Add any optional toppings such as crumbled feta, sliced red onion, or fresh cilantro/parsley.
Drizzle the prepared dressing over the top of the chicken and sweet potatoes, then gently toss the ingredients together to combine. Serve immediately while warm.
These Chicken and Sweet Potato Bowls are perfect for a light dinner or lunch. Serve them with a side of quinoa, couscous, or a fresh bread roll for a more filling meal. Enjoy the balance of sweet, savory, and tangy flavors that make this dish so delicious!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 12-15g
- Carbohydrates: 45-50g
- Protein: 30-35g